Chicken with Apricots

Tamar Fasja Unikel, co-owner of Masa Madre in Chicago, recalls her Syrian grandmother making this sweet, saucy dish. Forty minutes may seem like a long time to brown the chicken, but this method gently renders out the chicken fat with delicious results.

Chicken with Apricots
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
1 hr 40 mins
Servings:
6

Ingredients

  • 4 pounds bone-in chicken thighs and/or drumsticks

  • ¼ cup canola oil

  • 3 cups water

  • 1 ⅓ cups dried apricots, coarsely chopped

  • ¼ cup tamarind concentrate*

  • 2 tablespoons strawberry jam

  • 2 tablespoons apricot jam

  • ½ teaspoon kosher salt

  • Hot cooked white rice

Directions

  1. In an 8-quart Dutch oven, fry chicken in the oil over medium-low until evenly golden brown, turning occasionally, about 40 minutes.

  2. Remove and discard skin from chicken pieces. Return chicken to Dutch oven.

  3. Add the water, apricots, tamarind concentrate, strawberry jam, apricot jam and salt to Dutch oven. Bring to a simmer over medium-high. Cook, uncovered, until liquid is reduced and syrupy, about 40 minutes more.

  4. Spoon chicken and apricot sauce over rice.

*INGREDIENT TIP

Tamarind is a pod-shape fruit (like a green bean or peanut) that grows in tropical climates around the globe. The pulp around its seeds has a potent sweet-tart flavor and is sold as a concentrate or paste at international markets or online.

Nutrition Facts (per serving)

557 Calories
18g Fat
49g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 557
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 15%
Cholesterol 213mg 71%
Sodium 435mg 19%
Total Carbohydrate 49g 18%
Total Sugars 22g
Protein 48g
Vitamin C 2mg 8%
Calcium 49mg 4%
Iron 4mg 22%
Potassium 832mg 18%
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